Tuesday, 16 April 2013

Lamington muffins

Very popular Australian cake turned into muffins. I would say with good result. Those muffins were very tasty, reach vanilla cake coated in heavenly chocolate frosting and sprinkled with dessicated coconut. The recipe comes for The Australian Women's Weekly.

Ingredients for 12 muffins:

375g flour

1 tsp baking powder

165g caster sugar

2 tsp vanilla extract

1 egg

125g butter or margarine

125ml milk

60ml double cream

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Into a big bowl sift the flour, baking powder, sugar and whisk them well.

In separate jug whisk the egg, stir in the milk and cream. Pour this mixture together with melted butter to the dry ingredients and stir until just moist.

Spoon the thick batter into the paper cases, fill them 3/4 full. Bake for 20 minutes until well risen and golden on the top.

When baked transfer to the wire rack to cool down.

Prepare the frosting.

Frosting:

80 ml double cream

50g dark chocolate

30g butter

160g icing sugar

dessicated coconut

Combine the cream, chocolate and butter in a small saucepan. Stir over heat, without boiling, until chocolate melts. Remove from the heat, gradually beat in icing sugar. Cover with cling film the bowl with the frosting and place into a fridge for half an hour to cool down until a spreading consistency.

baked muffins

Put the desiccated coconut into a bowl.

When ready spread the frosting over each muffin top then dip upside down muffin into a coconut.